Obviously, this soup contains roasted garlic. You can use as much as you want, and I chose to roast and use the whole head. Roasting really mellows out garlic, so this soup was not too strong at all. I'll include directions for roasting garlic after the recipe, below.
Roasted Garlic Tomato Soup
adapted from Homesick Texan
2, 28 oz. can of crushed tomatoes (like San Marzano)
1 head of garlic, roasted (instructions below)
2 tablespoons fresh basil
1/4 of a large onion, diced
1 celery rib, diced
1 carrot, diced
2 pieces of cooked bacon (optional)
1 tablespoon butter
1 teaspoon sugar
Salt and pepper to taste
2 cups half-and-half
3 tablespoons of hard cheese such as Parmigiana, Romano or Asiago
1. In a large soup pot with a lid, melt butter, and cook onions, celery, carrot, and one piece of bacon (chopped) for 10-15 minutes. Add tomatoes, sugar and basil and other piece of bacon to pot. Bring to a boil and then simmer, covered, for 20-30 minutes.
2. Squeeze roasted garlic out of its skin and add as many cloves as desired to the soup. (I used the whole head). Stir in cheese. Simmer, covered for another half hour.
3. Using an immersion blender, puree the soup right in the pot. If you don't have an immersion blender, let the soup cool a bit, and then puree carefully, in batches, in a regular blender. Vent the lid and cover with a kitchen towel so heat can escape.
4. Put the soup back onto the stove, on low heat, and stir in the half-and-half. Add milk, or broth, if desired, to thin it out, or leave it as-is for a thick soup.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **